The Lotus and the Artichoke

ETHIOPIAa culinary adventure

with over 70 vegan recipes

Justin P. Moore

The Lotus and the ArtichokeETHIOPIA – A culinary adventure with over 70 vegan recipes© 2019 Justin P. Moore

All rights reserved. No part of this book may be reproduced or used in any form, by any means – graphic, electronic, or mechanical – without prior written permission of the publisher and author, except by a reviewer, who may use brief excerpts in a review.

The information in this book is true and complete to the best of my knowledge. This book is intended only as an informal guide for those wishing to know more about cooking, food, and travel. In no way is this book intended to replace, countermand, or conflict with advice given to you by a physician. Likewise, caution and common sense should be used in selecting travel destinations and activities. The information in this book is general and offered without any guarantee on the part of the author and publisher. The author and publisher disclaim all liability in connection with the use of this book.

1st English edition January 2019

Graphic Design, Illustration, Photography © Justin P. Moore

© for this edition Ventil Verlag UG (haftungsbeschränkt) & Co. KGEdition Kochen ohne Knochen

Printed in Germany

ISBN 978-3-95575-105-0

Ventil VerlagBoppstr. 2555118 MainzGermanywww.ventil-verlag.de

www.lotusartichoke.com facebook.com/lotusartichoke instagram.com/lotusartichoke

6 The Lotus and the Artichoke – ETHIOPIA

About this Cookbook...................................................................................................................................9

Adventures in ETHIOPIA ..........................................................................................................................11

In the Kitchen ...............................................................................................................................................20

Berbere homemade spice mix ......................................................................................................................25

Niter Qibe seasoned oil .................................................................................................................................27

Mitin Shiro spiced chickpea powder .............................................................................................................28

Wot Qimem black pepper spice mix .............................................................................................................29

Mitmita super hot spice mix .........................................................................................................................29

Senefich traditional mustard .........................................................................................................................30

Awaze spicy dipping sauce .............................................................................................................................31

BREAD & SNACKS .......................................................................................................................................33

Injera traditional sourdough crêpes .............................................................................................................35

Quick Injera overnight crêpes ......................................................................................................................37

Kategna spicy grilled injera ...........................................................................................................................39

Injera Firfir sourdough crêpes & berbere tomato sauce ............................................................................41

Suf Fitfit ripped injera & sunflower seed milk .............................................................................................43

Kita quick breakfast flatbread ........................................................................................................................45

Doro Dabo stuffed berbere seitan bread ......................................................................................................47

Difo Dabo traditional bread ...........................................................................................................................49

Ambasha cinnamon bread ............................................................................................................................51

Chornake fried bread puffs ...........................................................................................................................53

Sambosa fried pastry with lentil filling ..........................................................................................................55

Pizza Lalibela with berbere tomato sauce & cheezy potato topping ..........................................................57

Senig Karia stuffed peppers ..........................................................................................................................59

Genfo roasted barley porridge ......................................................................................................................61

SALADS ...........................................................................................................................................................63

Selata simple salad & lemon mustard dressing ...........................................................................................65

Selata Betelba simple salad & roasted flaxseed dressing...........................................................................67

Selata Begomen creamy kale salad with nutty avocado dressing ..............................................................69

Selata Bedinich potato salad ........................................................................................................................71

Selata Betimatim tomato salad ...................................................................................................................73

Selata Bekarot carrot salad with tomatoes & dates ....................................................................................75

Butecha chickpea scramble ...........................................................................................................................77

Azifa green lentil salad with mixed greens ...................................................................................................79

7The Lotus and the Artichoke – ETHIOPIA

SPICY DISHES ...............................................................................................................................................81

Misir Wot berbere red lentils ........................................................................................................................83

Shiro Wot chickpea classic .............................................................................................................................85

Doro Wot seitan stew .....................................................................................................................................87

Soy Tibs berbere soymeats ............................................................................................................................89

Minchet Abish minced soymeats & walnuts ................................................................................................91

Shimbra Asa chickpea fritters in berbere sauce ..........................................................................................93

Ingudai Wot berbere mushrooms ................................................................................................................95

Bamia berbere okra .......................................................................................................................................97

MILD DISHES ................................................................................................................................................99

Atakilt Alicha cabbage, potatoes & carrots............................................................................................... 101

Kik Alicha split yellow peas ........................................................................................................................ 103

Keysir Alicha stewed beets ........................................................................................................................ 105

Ful mashed fava beans ................................................................................................................................ 107

Fosolia Bekarot green beans & carrots ..................................................................................................... 109

Spinach Bedinich spinach & potatoes ....................................................................................................... 111

Gomen stewed greens ................................................................................................................................ 113

Gomen Besoya stewed greens & soymeats .............................................................................................. 115

Duba Alicha pumpkin stew ......................................................................................................................... 117

Tofu Alicha batter-fried tofu cubes in mild sauce ..................................................................................... 119

Ingudai Alicha mushrooms in creamy cashew sauce .............................................................................. 121

Asa Tibs lemon pepper jackfruit fritters .................................................................................................... 123

Inkulal Firfir tofu scramble ........................................................................................................................ 125

Ayib homemade tofu nut cottage cheeze .................................................................................................. 127

Bedergan roasted aubergine ...................................................................................................................... 129

Karia Bedinich peppers & potatoes ........................................................................................................... 131

Shepherd’s Pie vegetable lentil filling & mashed potato topping ............................................................ 133

Spaghetti Firfir pasta & tomato sauce on injera ...................................................................................... 135

Atakilt Spaghetti mixed vegetables & pasta............................................................................................. 137

Keysir Ruz lemon garlic beet rice ............................................................................................................... 139

DRINKS & DESSERTS ............................................................................................................................... 141

Buna coffee ceremony with popcorn ......................................................................................................... 143

Fasting Macchiato espresso with creamy froth ....................................................................................... 145

Shai spiced black tea ................................................................................................................................... 147

Spris mango avocado smoothie.................................................................................................................. 149

Rooibos Ice Cream spiced cashew & almond delight .............................................................................. 151

Ginger Lemon Cookies tangy treats ......................................................................................................... 153

Choco Dabo sweet bread with chocolate filling ........................................................................................ 155

Muze Dabo banana bread .......................................................................................................................... 157

41The Lotus and the Artichoke – ETHIOPIA BREAD & SNACKS

Injera Firfirsourdough crêpes & berbere tomato sauceserves 2 to 3 / time 30 min

2 or 3 large (12 in / 30 cm) Injera (page 35) or Quick Injera (page 37)2 medium (200 g) tomatoes chopped1 large (120 g) red onion finely chopped3 cloves garlic finely chopped3/4 in (2 cm) fresh ginger finely chopped

3/4 cup (180 ml) water more as needed2–3 Tbs vegetable oil1 Tbs Niter Qibe (page 27) or olive oil optional1–2 tsp Berbere (page 25)1 tsp paprika ground1/2 tsp Wot Qimem (page 29) or black pepper ground1/4 tsp turmeric ground2 Tbs tomato paste2 Tbs lemon juice1 tsp sugar or agave syrup3/4 tsp salt

1. Purée chopped tomatoes with 1/2 cup (120 ml) water in a small food processor or blender. Set aside.

2. Heat vegetable oil in a medium pot on medium heat. Add chopped onions, garlic, and ginger. Fry until onions are soft and browned, stirring regularly, 5–8 min.

3. Add Niter Qibe (or olive oil), if using, followed by Berbere, ground paprika, Wot Qimem (or black pepper), and turmeric. Mix well and fry until richly aromatic, 1–2 min.

4. Stir in tomato purée, tomato paste, lemon juice, sugar (or agave syrup), and salt.

5. Bring to low boil and reduce heat to medium low. Simmer and reduce sauce until deep red and thickened, gradually stirring in remaining 1/4 cup (60 ml) water, or more as needed, 15–20 min. Remove from heat.

6. Roll injera and cut into 1–2 in (3–5 cm) sections. Arrange injera spirals on plates. Top with sauce and serve.

7. Alternately, rip injera into small pieces and toss with sauce in a large bowl before serving.

Variations:Sweet Note: Stir 5 to 6 chopped soft dates into simmering sauce with tomato paste and lemon juice.

123The Lotus and the Artichoke – ETHIOPIA MILD DISHES

Asa Tibslemon pepper jackfruit frittersserves 2 to 3 / time 45 min

jackfruit fritters:1 1/2 cups (200 g) green jackfruit chopped1/4 cup (35 g) flour (all purpose / Type 550)2 Tbs corn starch1/2 tsp Berbere (page 25) or paprika ground1/4 tsp salt2 Tbs lemon juice4 Tbs vegetable oil

1. Drain and chop jackfruit well. Mash with a fork and pull apart into small shreds and strands.

2. In a mixing bowl, combine flour, corn starch, Berbere (or ground paprika), and salt.

3. Add jackfruit and lemon juice. Mix well. Add more flour if needed to make a sticky batter.

4. Heat oil in a medium pot on medium heat. Oil is hot enough when a small piece of batter sizzles and surfaces immediately.

5. Carefully lower about 1 Tbs of jackfruit batter into the oil. Turning occasionally, fry until deep golden brown and crispy, 3–5 min. Fry 5 to 8 pieces at a time, working in small batches. Do not overcrowd the oil or the temperature will drop and fritters will soak up oil instead of frying. Transfer finished fritters to a bowl. Turn off heat until ready to cook the sauce in remaining oil.

pepper sauce:1 medium (80 g) tomato chopped1 medium (80 g) red onion chopped2 cloves garlic finely chopped1/2 in (1 cm) fresh ginger finely chopped1/2 tsp Berbere (page 25) or paprika ground1 tsp Wot Qimem (page 29) or 3/4 tsp black pepper1/2 tsp turmeric ground1/2 tsp salt1 cup (240 ml) water1 green jalapeño seeded, sliced

1. Purée chopped tomato, onion, garlic, and ginger in a small food processor or blender.

2. Heat remaining oil in pot on medium low heat. Carefully add blended purée to oil. Stir well. Fry until sauce darkens, stirring regularly, 8–10 min.

3. Stir in Berbere (or paprika), Wot Qimem (or black pepper), turmeric, salt. Simmer, gradually stirring in 1 cup (240 ml) water, until sauce thickens and oil begins to separate, another 8–10 min.

4. Add fried jackfruit fritters and sliced jalapeño to simmering sauce. Mix well to coat.

5. Cook on medium low another 3–5 min. Remove from heat.

6. Keep covered until ready to serve with other dishes and injera.

133The Lotus and the Artichoke – ETHIOPIA MILD DISHES

Shepherd’s Pievegetable lentil filling & mashed potato toppingserves 3 to 4 / time 60 min

mashed potatoes:4 medium (400 g) potatoes peeled, chopped2 Tbs Niter Qibe (page 27) or olive oil1/2 cup (120 ml) soy milk1/2 tsp salt

1. Cover chopped potatoes with water in a medium pot. Cook on medium low heat until soft, 15–20 min. Drain and discard cooking water. Transfer potatoes to a large bowl.

2. Mash potatoes with a fork or masher. Stir in Niter Qibe (or olive oil). Add soy milk and salt. Mix and mash until smooth. Cover and set aside.

vegetable lentil filling:1/2 cup (90 g) brown lentils (dried)1 1/4 cups (300 ml) water more as needed1 medium (90 g) red onion chopped2 cloves garlic finely chopped1 small (70 g) carrot peeled, chopped3–4 medium (75 g) mushrooms chopped1 small (60 g) tomato chopped

2 Tbs vegetable oil more as needed1 tsp paprika ground1 tsp Herbes de Provence1/4 tsp black pepper ground1 Tbs tomato paste1 Tbs red wine optional1 Tbs corn starch + 1/4 cup (60 ml) water3/4 tsp salthandful fresh parsley chopped

1. Rinse and drain lentils thoroughly. Cover lentils in a small pot with 1 1/4 cups (300 ml) hot water. Cover and simmer on low until lentils are soft, 15–25 min. Remove from heat. Set aside.

2. Heat oil in a large pot on medium heat. Add chopped onion. Fry until clear and soft, 4–6 min.

3. Add chopped garlic, ground paprika, herbes de Provence, and black pepper. Fry, stirring constantly, until richly aromatic, 1–2 min. Stir in tomato paste and red wine (if using).

4. Add chopped carrot, mushrooms, and tomato. Cook partially covered, stirring often, until carrots and mushrooms soften and tomato starts to fall apart, 4–6 min.

5. In a small bowl, whisk corn starch in 1/4 cup (60 ml) water. Stir into cooking vegetables.

6. Add cooked lentils (with water) and salt and mix well. Simmer on medium low heat, partially covered, stirring occasionally, until thickened, 5–8 min. Remove from heat.

7. Stir in fresh chopped parsley. Cover and set aside.

8. Preheat oven to 425°F / 220°C / level 6.

9. Grease a bakeware dish generously with oil. Spread cooked vegetables and lentils evenly in dish. Cover with mashed potatoes and spread flat. Sprinkle some ground paprika over the top.

10. Bake until top is golden brown and crispy, and filling is thick and bubbly, 15–25 min. Remove from oven. Let sit 10 min before serving.

137The Lotus and the Artichoke – ETHIOPIA MILD DISHES

Atakilt Spaghettimixed vegetables & pastaserves 3 to 4 / time 40 min

9 oz (250 g) spaghetti or other pasta noodles1 medium (90 g) red onion finely chopped3 cloves garlic finely chopped2 medium (150 g) carrots peeled, finely chopped2 cups (120 g) cabbage finely chopped2 cups (75 g) spinach finely chopped

1 Tbs olive oil3 Tbs vegetable oil1/2 tsp black pepper ground1/4 tsp turmeric ground3/4 tsp salt2 Tbs water more as needed1 Tbs lemon juicesmall handful fresh parsley or basil leaves chopped for garnish optional

1. Cook spaghetti noodles according to package instructions. Drain and discard water.

2. Toss cooked noodles with 1 Tbs olive oil. Cover and set aside.

3. Heat vegetable oil in a large pot on medium heat.

4. Add chopped onion. Fry, stirring often, until soft, 4–6 min.

5. Add chopped garlic, ground black pepper, turmeric, and salt. Mix well. Continue to fry, stirring constantly, until richly aromatic, 1–2 min.

6. Add chopped carrots and cabbage. Mix well. Cook partially covered, stirring in 2 Tbs water (or more) as needed, until vegetables are mostly soft, 7–10 min.

7. Stir in chopped spinach and lemon juice. Cover and steam until spinach shrinks, and all vegetables are tender, stirring occasionally, 4–7 min. Remove from heat.

8. Arrange cooked noodles and vegetables on plates. Garnish with chopped parsley or basil leaves (if using) and serve.

Variations:Atakilt Macaroni: Use macaroni noodles (or other pasta shapes) instead of spaghetti. Stir the cooked pasta into the pot with vegetables for the last few minutes of cooking.

155The Lotus and the Artichoke – ETHIOPIA DRINKS & DESSERTS

Choco Dabosweet bread with chocolate fillingserves 4 to 6 / time 60 min +

2/3 cup (160 ml) warm water2 tsp dry active yeast2 Tbs sugar2 1/2 cups (320 g) flour (all-purpose / Type 550)1/4 tsp salt4 Tbs vegetable oil

1. In a large mixing bowl, combine warm water, yeast, and sugar. Cover and let sit 10 min.

2. Mix in flour and salt. Add 2 Tbs oil. Combine well. Knead until smooth, 2–3 min.

3. Add another 1 Tbs oil and continue to knead dough, 1–2 min. Add remaining 1 Tbs oil and knead dough until smooth and elastic, 3–5 min.

4. Form a ball return to bowl. Cover well. Let rise in a warm place 1 hr.

5. Uncover and knead several times. Return to bowl, cover, and let rise another 30–60 min.

chocolate filling:80 g (3 oz) bittersweet chocolate chopped3 Tbs soy milk or water1/4 cup (60 g) sugar

1. Heat a small pot on low heat. Add chopped chocolate, 3 Tbs soy milk (or water), and 1/4 cup (60 g) sugar. Stir until melted and smooth, 2–3 min. Remove from heat.

2. Uncover dough and knead a few times. Press dough flat to about 1/2 in (1 cm) thickness on a greased counter to form a rectangle.

3. Spoon chocolate filling evenly over surface of dough. Carefully roll (or fold) dough up to form a loaf. Transfer to a well-greased baking tray or glass dish and press down to fill pan to edges. Cover and seal with aluminum foil.

4. Let rise in a warm place 20 min.

5. Preheat oven to 375°F / 190°C / level 5.

6. Bake until golden brown on the surface and a knife inserted in the dough comes out clean, 20–30 min. Let cool 10 min before cutting.